Shelly's Recipe

BUMBLEBERRY COBBLER

Category: Cobblers/Crumbles and Crisps

Filling:
4 tbsp flour or cornstarch
2 cups sugar
1 cup blackberries
1 cup blueberries
1 cup strawberries, sliced
2 Granny Smith apples, chopped
1/2 to 1 cup of water
1/2 cup butter

Mix flour or cornstarch with the sugar. Mix fruit with sugar/flour mixture in a large pot, add 1/2 cup of water and bring to a boil. Add more water after the mixture comes to a boil if mixture is too thick. Add butter and set aside.

Crust:
2 cups flour
1 tsp salt
2/3 cups shortening
1/2 cup milk
1/4 stick of butter

Mix flour and salt. Cut shortening into flour/salt mixture until mixture resembles pea-size crumbs. Add milk and mix lightly until dough can be formed into a ball. Refrigerate for one hour.

Remove dough from refrigerator and divide the dough in half. Roll out one portion on a floured board. Place bottom crust in a deep dish pie plate and lightly butter.

Pour hot berry mixture into pastry-lined dish and dot with butter. Roll out remaining dough for top crust. Top crust can be latticed or placed whole. (Make certain to cut vents if whole top crust is used.) Sprinkle top crust with sugar. Bake at 350 for 40-45 minutes or until golden brown.